- 500 g flour
- 4 free-range eggs
- 14 free-range egg yolks
- 1 t sea salt
- Semolina, to dust
- 4 brown mushrooms, chopped finely
- 1 clove garlic, finely chopped
- 1 T olive oil
- 8 rashers streaky bacon, fried, for serving
- Asparagus, blanched, for serving
- Freshly ground black pepper
Add the flour to a mixing bowl and make a well in its centre. Add the eggs, 6 of the egg yolks and salt in the well and then combine with the flour to form a soft dough. Knead until smooth and elastic, then chill for an hour. Remove from the fridge and roll out on a semolina-dusted work surface using a pasta machine or rolling pin until thin before cutting into 16 large discs.
In a pan over a medium heat, fry the mushroom and garlic in the olive oil until cooked and fragrant. Place a little of the garlicky mushroom in the centre of half the pasta circles.
Using a teaspoon, make a little well in the mushroom and top with an egg yolk. Cover the mixture with another pasta circle and pinch the edges to close. Cook in rapidly boiling water until al dente, then drain and serve with crispy bacon ribbons and blanched asparagus.
Carefully slit the middle of each pasta pocket to let the sunshine-yellow yolk ooze gently out and season to taste.